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Mary Berry Dijon Chicken Recipe

Mary Berry Dijon Chicken Recipe
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★★★★★

5.1 from 27 reviews

Mary Berry’s Dijon Chicken is a creamy, flavorful dish featuring tender chicken breasts cooked in a luscious Dijon mustard and white wine cream sauce. Perfectly browned chicken is simmered in a rich sauce made with shallots, garlic, and double cream, creating an elegant yet easy-to-make meal ideal for weeknight dinners or special occasions.

Ingredients

Scale

Chicken and Cooking Base

  • 1 ounce butter
  • 2 tablespoons olive oil
  • 6 small skinless and boneless chicken breasts (each about 150g)

Aromatics and Sauce

  • 1 banana shallot, finely sliced
  • 2 garlic cloves, crushed
  • 300 ml (10 fl oz) white wine
  • 2 tablespoons Dijon mustard
  • 300 ml (10 fl oz) pouring double cream
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Few finely snipped chives, to garnish

Instructions

  1. Heat fats: Heat the butter and olive oil in a deep frying pan together until melted and combined, creating a flavorful cooking base for the chicken.
  2. Season chicken: Season each chicken breast lightly with salt and freshly ground black pepper to enhance the flavor.
  3. Brown chicken: Place the chicken breasts in the pan once the butter starts sizzling. Cook over high heat, allowing each side to brown evenly for about 3-4 minutes until golden and deliciously seared.
  4. Remove chicken: Carefully remove the browned chicken breasts from the pan and set them aside to keep warm.
  5. Sauté shallots: Add the finely sliced shallots to the same pan and let them sizzle over high heat for one minute to release their sweetness.
  6. Add garlic: Add the crushed garlic cloves to the pan and stir briefly to combine aromas.
  7. Cook shallots gently: Cover the pan with a lid, reduce heat, and gently cook the shallots and garlic for 5-10 minutes until the shallots soften and turn a delicate brown color.
  8. Deglaze with wine: Pour in the white wine and bring it to a vigorous boil. Stir continuously for about 5 minutes, reducing the liquid by two-thirds to concentrate flavors.
  9. Add mustard and cream: Stir in the Dijon mustard and pouring double cream. Let the sauce simmer for 3-4 minutes until slightly thickened and flavors meld.
  10. Season sauce: Season the sauce lightly with salt and pepper to taste.
  11. Return chicken to pan: Bring the browned chicken breasts with any juices back into the pan. Cover with the lid, reduce heat to a simmer, and gently cook for approximately 15 minutes until the chicken is tender and cooked through.
  12. Serve: Plate the chicken breasts whole or carve each into three portions. Spoon the rich Dijon cream sauce over the chicken and garnish with freshly snipped chives.

Notes

  • Ensure chicken breasts are uniformly sized for even cooking.
  • Use pouring double cream for a smooth sauce texture; heavy cream can be a substitute.
  • White wine enhances the sauce’s depth—choose a dry white wine like Sauvignon Blanc or Pinot Grigio.
  • Adjust Dijon mustard amounts according to your taste preference for tanginess.
  • Leftover sauce pairs well with steamed vegetables or mashed potatoes.
  • If unavailable, banana shallots can be replaced with small sweet onions or shallots.
  • For a lighter version, use half cream and half chicken stock to reduce richness.

Nutrition

Keywords: Mary Berry, Dijon chicken, creamy chicken recipe, white wine chicken, easy chicken dinner, British chicken dish

Find it online: https://servedbynora.com/mary-berry-dijon-chicken-recipe/